Authentic Greek Village Salad (Horiatiki Salata)
The essence of Greek summer in a bowl: ripe vine tomatoes, crunchy Persian cucumbers, Kalamata olives, green peppers, and red onion, crowned with a thick block of Greek feta cheese, extra virgin olive oil, and fragrant oregano.
Ingredients
Fresh Salad Ingredients
- 4 large ripe vine tomatoes, cut into bite-sized wedges
- 2 crisp cucumbers, sliced into 1/2-inch half-moons
- 1 medium red onion, sliced into thin rings
- 1 green bell pepper, deseeded and sliced into rings
- 1/2 cup pitted authentic Kalamata olives
- 200g single slab authentic Greek feta cheese (made from sheep/goat milk)
Traditional Dressing & Seasoning
- 5 tbsp Greek extra virgin olive oil (cold-pressed)
- 1.5 tbsp red wine vinegar
- 1 tbsp dried wild Greek oregano
- 1/2 tsp flaky sea salt & freshly ground black pepper
- 1 tbsp capers (optional, Aegean style)
Instructions
Chop the Fresh Vegetables
Cut the vine-ripened tomatoes into wedges and allow their juices to gather in your salad bowl. Slice the cucumbers and green peppers into crunchy rounds, and slice the red onion into thin rings.
Toss the Veggies & Olives
In a wide ceramic or terracotta bowl, combine the tomatoes, cucumbers, peppers, red onions, and Kalamata olives. Drizzle with red wine vinegar, half of the extra virgin olive oil, and a pinch of flaky sea salt. Toss gently.
Crown with Greek Feta
Place the entire slab of feta cheese right on top of the salad mound—never crumble the feta in a traditional Horiatiki!
Dress and Season Generously
Drizzle the remaining rich olive oil directly over the feta cheese block and vegetables. Generously sprinkle wild Greek oregano and freshly cracked black pepper over the top.
Serve with Crusty Bread
Serve immediately at room temperature alongside warm crusty bread to dip into the savory olive oil and tomato juices (papara).
Nutrition Facts
* Based on a 2,000 calorie diet.